|20 min||40 min||8|
|1/2 cup||Water, filtered|
|2 tsp||Yeast, active dry|
|1 tbsp||Cane sugar|
|1 tbsp||Flaxseed meal (ground)|
|2 tbsp (level)||Psyllium seed husk|
|1 cup||Rolled oats- Gluten Free (ground)|
|1/4 cup||Teff flour|
|1/2 cup||Rice flour, brown|
|1/2 cup||Tapioca starch|
|1/3 cup||Potato starch|
|1/2 tsp||Baking powder|
|1/4 cup||Water, filtered|
|1 dash||Vinegar, white|
|2 tbsp||Vegetable oil|
In a bowl, proof the yeast by mixing warm 1/2 cup water, sugar and yeast. 5 minutes.
Once the yeast is frothy, add flax meal and psyllum husks. Mix and let activate for not more than 2 minutes. the mixture will get a bit gel-ly.
Prepare the strawberry puree by pureeing strawberries, water, vinegar and oil into a smooth puree. Yields a bit more than 3/4 cup.
In a large bowl, add and whisk all the dry ingredients until evenly distributed.
Add the yeast mixture and 3/4 cup strawberry puree and mix to make a stiff sticky batter type dough.
If the dough is dry or too stiff add a tablespoon more strawberry puree or water at a time to make stiff sticky dough. Keep the dough on the dryer stiff side(with no dry flour visible) if not sure.
Drop the batter/dough onto parchment lined or greased bread pan.
Spray water on top and lightly pat down to shape the top to form a loaf.
Top with sesame seeds or oats. Cover with a towel and let rise in a warm place for 30-40 minutes. the rise time will depend on the ambient temperature.
As soon as the dough rises to 1.5 times it original size, start up the oven to pre-heat.
Bake in pre-heated 385 degrees F for 40 minutes.
Remove from pan and cool completely before slicing.
Steam the bread if you can like this White Oat Mini Loaf, for the softest and fluffiest gf breads. Steam for 20 minutes then bake for another 15-20.
The fruit puree ensures that the bread will be soft whichever way it is cooked.
Slice and freeze if not planning to use it the same day.